Long before fast casual, the Maya perfected corn, cacao, chile, and slow fire. We stack those flavors layer upon layer — like the temples that inspired us.
Heirloom corn is nixtamalized and ground in-house every morning. Meats rest overnight in achiote and citrus. Salsas are roasted over open flame — never blended cold.
Achiote-marinated chicken, charred corn, black beans, cotija, smoked chile crema, cilantro-lime rice.
Flame-seared steak, roasted poblanos, pickled onion, charcoal-black garlic salsa, ancient grains.
Yucatán-style shrimp, mango pico, avocado, habanero-lime vinaigrette, crisp greens.
Roasted squash, fire corn, spiced black beans, pepitas, salsa verde. The ancient trinity.
Twenty-four-hour slow-roasted pork in banana leaf, citrus achiote, pickled red onion, warm masa.
Spiced Maya drinking chocolate with cinnamon churro bites. The food of the gods, literally.
Four layers, stacked in strict order, exactly as the pyramids rose: a wide foundation, a fire-cooked heart, a crunch of pepitas and pickled onion, and a crown of crema and lime.
Nixtamalized nightly, stone-ground at dawn. The foundation of everything.
The ancient ahuacatl — split to order, never held, never mashed ahead.
The currency of kings, roasted dark and ground into our ritual drink.
Seven chiles, fire-roasted whole — from gentle guajillo to serious habanero.
The banned grain of warriors, toasted and folded through our ancient-grain base.
Squash, tomato, and greens from growers within a hundred miles. Delivered daily.
Every ingredient on this list was on Maya tables by 1000 BC. We didn't invent the menu — we inherited it.
Cacao was money, medicine, and offering. Ours is roasted in-house, ground on stone, and whisked with cinnamon, chile, and a little raw sugar — served hot in a clay cup with churro bites.
One ritual, free, with your first bowl. The gods approve of generosity.
Designed like the courts at the pyramid's base: stone underfoot, cedar overhead, and the fire always in view.
The Maya built step pyramids that touched the sky — and at their base perfected the foods the world still craves: corn, cacao, chile, and slow fire.
BC brings that world to your lunch break. Base, fire, crunch, crown — every bowl rises like the temples.
Heirloom corn nixtamalized and stone-ground in-house every morning, without exception.
Everything charred, seared, or roasted over real fire. No flat-tops, no shortcuts.
Amaranth, pepitas, cacao, and chile — superfoods three millennia before the word existed.
Order to bowl in under five minutes. The gods don't like waiting. Neither do you.
Taco spreads, bowl bars, and the drinking-chocolate cart. From eight mortals to eight hundred.
“The best fast casual concept in a decade — and the only one with a point of view older than the fork.”
The Counter Review“Masa this fresh shouldn't be legal at this speed. Five minutes, door to bowl.”
City Eats Weekly“Order the Kukulkan. Thank whichever god is nearest.”
Fork & FlameJoin the feast list and be first through the temple doors — plus a complimentary Cacao Ritual with your first bowl.
